Pumpkin Cream Cheese Muffins
INGREDIENTS
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For the filling:
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8 oz. cream cheese, softened
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1 cup confectioners’ sugar
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For the muffins:
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3 cups all-purpose flour
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1 tsp. ground cinnamon
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1 tsp. ground nutmeg
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1 tsp. ground cloves
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1 tbsp. plus 1 tsp. pumpkin pie spice
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1 tsp. salt
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1 tsp. baking soda
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4 large eggs
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2 cups sugar
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2 cups pumpkin puree
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1¼ cups vegetable oil
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For the topping:
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½ cup sugar
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5 tbsp. flour
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1½ tsp. ground cinnamon
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4 tbsp. cold unsalted butter, cut into pieces
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